I didn’t have any chicken in the freezer but I did have plenty of ground beef. I wanted enchiladas but didn’t know how they would be with ground beef and verde (green) enchilada sauce, which was what I had on hand. I had fully intended on making red enchilada sauce but time got away from me and I had the can of green sauce so green sauce is what we had.
This perfectly hit the spot for all of us. It was warm, comforting, and flavorful. The cheese on the top was melting and not crispy because I covered the dish for the first 15 minutes of baking. This also kept the ends of the tortillas that didn’t quite get enough sauce or cheese from drying out while baking.
This would also be a delicious make ahead meal to prepare on one evening as you are making dinner and to have for the second night. The kids love rolling the tortillas.
I served this with homemade Mexican rice and a green side salad to complete the meal.
- 1 1/2 lbs. ground beef
- 1 onion, diced
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Cayenne pepper, if desired
- 2/3 cup water
- 8-12 flour or corn tortillas
- 4 oz. sharp cheddar cheese, shredded
- 4 oz. Mozzarella, shredded
- 1 (15-16 oz) can enchilada verde sauce (I just noticed the can I usually use has shrunk by an ounce)
- Preheat oven to 350 degrees. Spray a 13″ x 9″ pan with non-stick spray. Place about 1/2 cup of enchilada sauce in the bottom of the pan and spread to coat bottom of the pan.
- In a large skillet over medium-high heat brown the ground beef and onion. When meat is fully cooked through drain off any excess fat from the pan.
- Add cumin, chili powder, salt, black pepper, Cayenne pepper (if desired) and water to the pan. Stir well to coat meat and onions with spices. Return pan to heat and cook until almost all water has evaporated, about 5 minutes. Taste and adjust spices as needed.
- Remove pan from heat.
- Place meat down center of tortilla, topped with mozzarella cheese, and roll to close. Place seam side down in prepared pan. Repeat with each tortilla until meat and cheese are gone.
- Pour enchilada verde sauce evenly over the enchiladas in the pan. Sprinkle top with cheddar cheese. Cover with aluminum foil and bake for 15 minutes. Remove aluminum foil and continue baking for 10 minutes.
- Remove pan from oven and allow to rest for 3-5 minutes before serving. Serve with Mexican rice if desired.